French Ratatouille with Herbed Couscous

Ingredients

• 1 small eggplant, cubed
• 1 zucchini, cubed
• 1 red bell pepper, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup crushed tomatoes
• 1 tsp dried thyme
• 1/2 cup couscous
• 1/2 cup vegetable stock
• 2 tbsp chopped basil
• Olive oil, salt and black pepper

Steps

1. Heat oil in a wide skillet and brown eggplant until tender, then transfer to a bowl.
2. Cook onion, pepper and zucchini in the same skillet until soft and lightly browned.
3. Add garlic and thyme for 30 seconds, then add tomatoes and the cooked eggplant.
4. Simmer uncovered until the vegetables are tender and the sauce is thick, about 15 minutes.
5. Pour hot stock over couscous, cover for 5 minutes, then fluff with basil.
6. Season both components and serve ratatouille over couscous.

Allergen note: Contains wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.